Lean

8 Yeast Doughs
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved
 8
Lean Yeast Doughs
Crisp-Crusted Bread
Thin, crisp crusts are achieved by using formulas
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

with little or no sugar and fat, and by baking with

steam.
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Lean Yeast Doughs
Makeup Techniques
The objective of yeast dough makeup is to shape
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

the dough into rolls or loaves that bake properly

and have an attractive appearance.
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Lean Yeast Doughs
Makeup Techniques
Use of Dusting Flour
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

May use light rye flour or bread flour to prevent

the dough from sticking to the bench and hands.
Use as little dusting flour as possible.
Excessive flour makes seams difficult to seal
and shows up as streaks in the baked product.
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Lean Yeast Doughs
Makeup Techniques
Round Rolls
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Holding the palm of the hand fairly flat, roll the dough into
a tight circle on the workbench.
As the ball of dough takes on a round shape, gradually
cup the hand.
The finished ball of dough should have a smooth surface
except for a slight pucker on the bottom.
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Lean Yeast Doughs
Makeup Techniques
French, Italian, and Vienna Loaves
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Flatten the rounded, relaxed dough into an oval with the

hands or a rolling pin.
Stretch the oval with the hands to lengthen it.
Roll up tightly and seal the seam well.
Roll the loaves on the bench under the palms of the
hands to even out the shape.
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Lean Yeast Doughs
Makeup Techniques
French, Italian, and Vienna Loaves
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Place seam side down on pans dusted with cornmeal.

Proof the baguettes in these special pans to maintain
their shape.
Proof, wash with water, and slash with diagonal cuts or
one lengthwise cut.
 8
Lean Yeast Doughs
Makeup Techniques
Round Loaves
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Flatten the rounded, relaxed dough into a circle. Fold the

sides over the center, then round again. Shape the
dough into a seam-free ball.
Place on prepared pans. Proof, wash with water, and
slash in a crosshatch pattern. Bake with steam.
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Lean Yeast Doughs
Makeup Techniques
Oval Loaves
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Flatten the rounded, relaxed dough into a circle. Fold the

sides over the center, then round again. Roll the dough
under the palms of the hands into a smooth oval loaf.
Place on pans sprinkled with cornmeal or flour. Proof,
wash with water, and dredge with flour. Score.
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Lean Yeast Doughs
Makeup Techniques
Round and Oval Loaves
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

You may proof breads in a special basket called a

banneton.
Dust the banneton with flour and push dough firmly into
the basket.
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Lean Yeast Doughs
Makeup Techniques
Fougasse
Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved

Roll out the dough into a large, thin oval.

Oil a sheet pan with olive oil. Place the dough on the sheet pan and
brush with olive oil.
Press fingertips into the dough, as for focaccia.
Cut slits in the dough.
Stretch the dough to open the slits.
Lean Yeast Doughs
Breadsticks (grissini) are generally pencil-
sized sticks of crisp, dry bread originating in
Turin and the surrounding area in Italy.
Sometimes dusted with seeds, cheese, or
Kosher Salt.
Lean Yeast Doughs
Lean Yeast Doughs
A pretzel is a type of baked
bread product made from
dough most commonly found in
a unique knot-like shape.
Pretzels originated in Europe.
The traditional pretzel shape is
a distinctive symmetrical looped
form, with the ends of a long
strip of dough intertwined then,
twisted back into itself in a
certain way ("a pretzel loop").
Now, pretzels of various shapes
are available around the world.
Pretzels are often seasoned
and flavored with various salts,
sugars or other various seeds
or nuts
Lean Yeast Doughs
A bagel is a bread product,
traditionally shaped by hand into
the form of a ring from yeasted
wheat dough, roughly hand-
sized, which is first boiled for a
short time in water and then
baked. The result is a dense,
chewy, doughy interior with a
browned and sometimes crisp
exterior.

Often tossed in poppy or

sesame seeds. Some may have
salt sprinkled on their surface.